Rose Ice Cream recipe is heavenly! It is a no churn ice cream that is light, velvety and smooth with just a hint of rose water, vanilla and tinted the lightest pink with Hibiscus powder, topped with chopped pistachios and edible rose petals; this ice cream is so delicate, rich, unique, and so…delicious!
Oh and did I mention it’s a no churn ice cream recipe, no cook and no eggs? Perfect for Mother’s Day, birthdays, Valentine’s day, baby and bridal showers; anytime you want something light, fragrant, unique and beautiful.
My people; more specifically my man-children; LOVE this ice cream, well not this one with the roses in it, it’s kind of girly, but they love the no-churn stuff like my Circus Animal No Churn Ice Cream and my Patriotic No Churn Ice Cream. Who am I kidding, they love any ice cream, especially this crazy popular Old Fashioned Chocolate Ice Cream.
This post has been updated for a better user experience, the recipe remains the same!
This Rose Ice Cream recipe is one of the most beautiful desserts I’ve made; I’d have to say it’s also one of the easiest desserts I’ve ever made! And you can too! Not to be confused with Roses ice cream or a rosé ice cream hinting that it is made with wine, no instead this is a beautiful floral ice cream.
Why You Will Love No Churn Rose Ice Cream
- An easy no churn ice cream recipe with 3 main ingredients and a few additional mix-ins.
- Exotic Ice cream without all the fuss!
- The use of roses in cooking is found mostly in middle eastern cooking and is something you love!
I personally think ice cream is still better from the ice cream maker vs. no churn, but you cannot beat no churn ice cream for a quick, low cost, E-A-S-Y, no bake dessert. Simply whip this up ahead of time, freeze overnight and you will have people screaming for ice cream.
Simple Ingredients
For the full measurements and directions print the recipe card at the end of this post.
- Heavy Cream | This is no place to skimp, real heavy fresh cream is called for here.
- Sweetened Condensed Milk | this is not evaporated milk, but the short squatty can with thick, sweetened milk, I love using organic cream. See variations for how to make dairy free.
- Vanilla | Here you can use regular vanilla extract, I preferred the richer vanilla bean paste instead, so those beautiful flecks of vanilla bean run throughout the rose milk ice cream.
- Rose water | You just need a few drops, you don’t want it to overpower the ice cream, I used Organic Rose Water. See tips for how to use rose water in other ways.
- Hibiscus Powder | optional, but adds nutrients and tints the ice cream pink
- Red or pink all natural food coloring (optional)
- Pistachios | Chopped, you can swirl them into the ice cream or just sprinkle them on top, use toasted pistachios or raw pistachios.
- Edible rose petals for garnish + chopped pistachios
I made this for my sweet mom’s birthday and had my sisters-in-law and one of my nieces down for a lovely luncheon. We laughed until we cried! It was beautiful!
How to Make Homemade Rose Ice Cream
In a large mixing bowl, simply whip your whipping cream until stiff peaks form, then slowly add to the cream mixture your sweetened condensed milk, rose water, hibiscus powder and vanilla, mix until combined about 45 seconds. This is also a good time to add food coloring if using.
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If using nuts in the ice cream fold them in now and then spread into a standard 9×5 loaf pan or storage container. If desired, line the loaf pan with parchment paper for easier clean up. I love these shallow containers geared just for ice cream!
Smooth ice cream into the container, placing a piece of wax paper on top to prevent ice crystals from forming.
Freeze until solid about 6 hours for firmer ice cream, preferably overnight. Serve alone, or top with a light Strawberry Syrup, Blueberry Syrup or simply garnish with rose petals and chopped pistachios.
I received this recipe from the very talented Michelle from Michelle Sips and Savors she added cardamom powder to hers (1 tsp) which I think is a spice not everyone loves, so I decided to leave it out, but feel free to add it back in!
How to Serve this Rose Homemade Ice Cream Recipe
Scoop desired number of scoops into pretty glasses or dishes, garnish with some chopped pistachios and a few dried rose petals if desired.
Frequently Asked Questions
While the overall essence is similar, rose extract is a much more concentrated version of rose water; for this exotic ice cream we are using rose water and only a few drops
You sure can, but it’s a different recipe all together; you will instead make more of a custard vanilla base mixture; follow the recipe for my old-fashioned vanilla ice cream, adding the rose water, hibiscus powder during the mixing of the ingredients, then follow the manufacturer’s instructions for your ice-cream machines.
YES! Roses are entirely edible, but I wouldn’t use the ones from your garden, instead purchase food grade rose petals to avoid getting any unwanted pesticides in your roses. Typically found either online, or at gourmet grocery stores.
No, the beauty of 3 ingredient no churn ice cream is that it is a super easy recipe, that doesn’t require heating an egg mixture or making infused milk.
Variations & Substitutions
- Lavender Ice Cream | Instead of rose water use lavender extract, taste it though, just a drop or two at a time so you don’t overpower it. Then be sure to sprinkle with food grade dried lavender. If a purple tint is desired, for an all natural version, use Ube powder (purple sweet potato powder) or a drop or two of red and blue food coloring.
- Replace pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
- Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip. Replace the sweetened condensed milk with vegan sweetened condensed milk and proceed with the rest of the recipe.
Bet you didn’t know you could make ice cream from flowers!
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8 Rose Water Benefits and Uses
- Facial Refresher & Toner | Rose water is a great antiseptic and is used in many facial toners, so if you have leftovers, simply use morning or evening and spritz a little on your face. Or even better, bring to the beach, pool or lake and keep in the cooler, using as a refresher.
- Sore Throat Soother | Instead of reaching for a Ricola, drop a few drops of rose water into a cup of warm or hot water, its natural antioxidant and anti-inflammatory effects will sooth the throat.
- Reduces Redness and Acne | Used for thousands of years in skin care, it is a natural for reducing acne and skin redness, use a clean cotton ball to wipe on skin or spritz.
- Reduces scars, cuts and burns | Since it has antibacterial and antiseptic properties, rub it on scars, cuts and burns to reduce their healing time.
- Digestion | It has been used for years to help reduce digestion upset and aid in digestion.
- Aromatherapy | Spray onto pillows and linens in small amounts, rose water has been a known relaxer, helping with headaches and overall relaxation.
- Bath | similar to above, pour a few teaspoons of rose water in your warm bathwater or onto a a damp washrag. Place over eyes or behind neck for a soothing aroma experience.
- Drinks & Cocktails | Use a few drops in my Passion Tea Lemonade or this Strawberry Refresher. Add a new dimension to this this Hibiscus Dark & Stormy or this Cucumber Cooler.
More Ice Cream & No Bake Recipes to Love
- Ferrero Rocher Ice Cream
- Lemon Ice Cream {Lemon Gelato}
- Air Fryer Fried Ice Cream Recipe
- Chocolate Brownie Ice Cream
- Best Mud Pie Recipe (Ice Cream Cake)
- The Best Easy No Bake Banana Pudding Recipe (Magnolia Banana Pudding)
- No Bake Lemon Icebox Pie Recipe
- No Bake Chocolate Pie
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Video
Equipment
Ingredients
Basic Vanilla No Churn Ice Cream
- 2 cups heavy cream whipped (I used organic)
- 14 ounce sweetened condensed milk (I used organic)
- 1 ½ teaspoons vanilla extract or paste I used Vanilla Bean Paste
Rose Ice Cream
- ¼-1/2 teaspoon Hibiscus Powder optional, but adds nutrients and tints the ice cream pink
- 1-2 drops rose water not rose extract
- 1 drop red or pink all natural food coloring optional
- ⅛ – 1 cup pistachios chopped (you can swirl them into the ice cream or just put on top)
- Edible rose petals for garnish + chopped pistachios optional
Instructions
- In a large bowl whip your whipping cream until stiff peaks form.
- Slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds).
- If using nuts in the ice cream, fold in and spread into a standard 9×5 loaf pan or storage container, smoothing and freezing until firm, at least 6 hours, preferably overnight.
- Serve with chopped pistachios and rose petals.
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Notes
Variations & Substitutions
- Lavender Ice Cream | Instead of rose water use lavender extract, taste it though, just a drop or two at a time so you don’t overpower it. Then be sure to sprinkle with food grade dried lavender. If a purple tint is desired, for an all natural version, use Ube powder (purple sweet potato powder) or a drop or two of red and blue food coloring.
- Omit pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
- Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip. Replace the sweetened condensed milk with vegan sweetened condensed milk and proceed with the rest of the recipe.
Nutrition
Marvel
Hello,
I hope this finds you well. Your recipes look amazing and I’m looking forward to making your rose ice cream.
This isn’t intended to be posted as a comment. I just wanted you to be aware of the trouble with your print feature. The pop up button requesting email and opt-in to your newsletter is preventing the ability to change print options. I was looking to increase the yield quantity and print size, but was unable to do so because once you fill in the require information, the pop up button sends right to print. I tried a number of times before giving up in frustration.
Oh I’m so very sorry I will try and have my developer look at that. Let me know what quantity and print size did you want and I’ll save and send to you.
Nan
Hi Kathleen,
I found your recipe as I wanted to surprise my daughter- when she was a little girl shed loved rose cream so will be visiting soon. I found all the ingredients but I think I will try again using healthier options because I could only had two tea scoops of the final product. It was too “heavy” for me, and the rose taste was not there. I made sure to get cooking rose water and added just a few drops but it didn’t work for me, added more later, same thing, so I will try again .
Hi Nan, sorry to hear that you experienced that. I do think there are many types of rose waters out there and some people love more than others, Maybe before you freeze it give it a taste. No churn ice cream’s are pretty heavy, if you’d like you could make a regular vanilla ice cream and add the rose water in at the end. Or as you said, choose lighter ingredients. Hope your daughter is surprised!
Angela Gottheil
Hi Kathleen. Your recipe looks wonderful and I’d love to try it. I clicked on the brand of rosewater you use and it comes up that it is actually concentrated rose extract and not rose water. The two are quite different. Which did you actually use?
Thank you for pointing that out Angela, I’ve updated it! It should be Rose Water, not extract!
Laura
I love making no churn ice cream! My son requested Rose + Pistachio for his 19th birthday dessert. I use rose petals and rose water quite often when I bake/cook, but I looked online to get a feel for how much I should use in the ice cream… and I found your blog! What a beautiful (and tasty) recipe! And I love your about section! What a joy and breath of fresh air you are! Thank you for using the gifts you have been given. Keep shining! ❤️
Well hello Laura, my newest BFF! You made my day with your sweet, thoughtful and very kind words! Thank you! I love that your son requested Rose Pistachio ice and that you happened upon my blog! I hope you will explore some other tasty recipes as well! Happy no-churning to you and happy 19th to your son!
Kathleen
Sherry Denise Cole
This is the prettiest ice cream that I have ever seen! The recipe sounds amazing.
Thank you so much Sherry!! It’s pretty AND tasty!
Lynn Spencer
Our game night crowd is getting together on Valentine’s Day…I am signing up to bring dessert so that I can make and bring this! Thanks for the recipe my friend!
Hugs, Lynn
YAY! I hope you all love it! It’s so delicious!
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This is just so beautiful. I love to make no churn ice cream but have never tried it with hibiscus…inspired!
Yay! Hope you enjoy it if you try it!!
Kate - Gluten Free Alchemist
This looks so beautiful and tempting. Absolutely gorgeous… bookmarked! x
Thanks Kate! It’s really unique, but in a good way!!
Tasia ~ TwoSugarBugs
This ice cream is so pretty! I can see why your man-children might turn away from it.;-). I’m with you on preferring churned ice cream, but I love the ease and simplicity of no-churn too (and my sugar bugs eat ice cream anyway they can get it). I can’t wait to try it!
Thank you Tasia!! So appreciate you!